On this date one year ago I was home from my externship in China. It took a while to slow down again after weeks of taking copious and quick notes and walking quickly everywhere in large crowds while dodging chaotic traffic.

Maybe the most significant thing was readjusting my stomach. Once home my stomach was grateful to be able to cook at home again after living in a hotel.

Here I offer a recipe for a tasty, festive dish with fresh in-season fava beans.

Ingredients:

· 1 pound of fresh fava beans in their pods

· Approximately 4 oz of soft (non-aged) sheep cheese

· 1/3 pound of Kalamata olives

· Olive Oil

Materials:

· Wooden toothpicks

· Metal Strainer

· Pot (2 quart or larger)

· Large bowl

· Plate or shallow serving dish

Preparation: 1. Shell the fava beans. Bring at least one quart of water to a boil. Have ready a metal strainer and a large bowl of cold water. When the water boils, put the beans into the pot for 30-60 seconds. Strain and quickly immerse in cold water. After the beans are cool, peel off the skins, putting them one-by-one into a small bowl or cup. Pour olive oil over them. 2. Cut the cheese into small cubes similar in size to the olives. 3. Skewer on each single toothpick: one piece of cheese, one fava bean, one olive. When you’ve finished creating the skewers, drizzle olive oil over the top and serve.